New Menu Monday: Quick Wraps

To make up for my absence, here are two recipes today.

While in Santa Monica this past week, we had some delicious breakfast burritos at one of my favorite Mexican restaurants. So of course, when I got home, I wanted to recreate them, with my twists.  I made a dozen and froze the leftovers for quick breakfasts this week.

I find that microwaving them is the best way to reheat. I tried grilling them in a skillet and air frying them, but I preferred the microwaved version for the best texture.

Breakfast Burritos

• 12 burrito sized flour tortillas
• 1 lb to 2 lb – ish potatoes, diced
• oil
• 1 lb ground sausage – I used spicy Italian, but any favorite will do – cooked and crumbled
• 12 eggs, scrambled
• chopped onions
• chopped green chiles
• salt and pepper to taste

In a skillet, heat a generous amount of oil and add diced potatoes, tossed with salt and pepper. Cook potatoes until golden and crisp, stirring occasionally.  Remove to a bowl.

Once all ingredients are prepped, if you are feeding a group, they can assemble their own burritos. Otherwise, add 1/12th of all ingredients to a tortilla, roll and serve.

If you are freezing, wrap tightly in plastic wrap and then place wrapped burritos in a container – resealable bag, or storage container with a lid.

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For dinner, this is one of my quick and easy meals that works great when I have a house full and I want a casual build-your-own main course.

Santa Fe Wraps

(There is a full dinner menu at this link).

• 1 cup uncooked rice
• 14 oz can black beans
• 14 oz can red beans
• 14 oz can diced tomatoes
• 1 lb sirloin, London broil, or flank steak thinly sliced
• 2 tbsp oil
• 1 red pepper*
• ½ yellow onion
• 1 pkg. taco seasoning
• 12 oz shredded Jack Cheese
• 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In a saucepan, add rice, 2 cups of water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes until all the water is absorbed. In other saucepan, add beans & heat on medium-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In a skillet, heat oil, sauté onion & pepper, add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning, and simmer an additional 5 minutes on medium. Put rice, beans, chees,e and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*Go wild, use a couple of different colors for added flavor and a pretty presentation.

Also, please note my friend who lived in Santa Fe says it needs chopped green chiles to be authentic. So add as desired.